Foodie

Thursday, August 28, 2008

The word watercress in Chinese means ‘foreign vegetable,’ as in not indigenous to their country. How then did watercress become such an important part of Chinese cuisine? Watercress soup, a staple in most Chinese households , seems to bring their body back into balance (both nutritionally and holistically), and well...it just tastes good.

- 1 big bunch of watercress(Dried watercress can be used but soak in cold water to reconstitute)

- 1/2 lb lean pork + 1 lb of pork neck bones

- 1 piece dried squid (optional)

- 1 tsp scallops

- a handful of pitted red dates

- 6 cups hot water

- salt and pepper to taste
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Method:

1. Wash watercress thoroughly and set aside.

2. Blanch lean pork and pork neck bones in hot water to remove scum. Transfer pork to a slow cooker or pressure cooker

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3. Add dried squid, dried scallops and pitted red dates.

4. Add hot boiling water and set slow cooker to high heat. When the water comes to high boil, add in the watercress. Cook for 6-8 hours using low heat or 4-5 hours using high heat. If cooking with the pressure cooker, 1/2 - 3/4 hour will do, remember to add watercress only when water comes to a boil).

5. When soup is ready, using a pair of scissors, cut watercress branches into bite size.

I was wondering is this vegetable the one we used in Malaysia to make soup when I got it for salad. Now I know for sure! :D Thank you so much!Whenever I'm homesick or think of my mom I come here to have some comfort :)Thank you again.